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Saskatoon Berry Pie
A double-crust pie filled with sweet-tart Saskatoon berries, a Prairie Canadian classic. Cutting proper steam vents into the top crust lets the berry juices reduce inside instead of bubbling out and turning the crust soggy.
Ingredients
Instructions
Toss berries with sugar, cornflour, lemon juice and almond extract.
Line a 23cm pie dish with one pastry sheet. Fill with berry mixture. Dot with butter.
Top with second pastry sheet, crimp edges and cut steam vents. Brush with egg.
Bake at 200°C for 45-50 minutes until golden and bubbling. Cool before slicing.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
